Black Bean-Tomato Tarts

Ingredients for the Pastry (2 tarts):

• 2 1/2 cups gluten free flour
• 1/2 cup shortening
• 1/2 cup butter
• 1/2 cup ice water (or less)
• 1 tsp. freshly ground black pepper
• 2 tsp. fine sea salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 Tbsp. fresh rosemary, chopped

Ingredients for the Toppings:

• 2 Tbsp. extra virgin olive oil
• 2 large tomatoes, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup cooked black beans, rinsed and drained
• sea salt and freshly ground black pepper
• fresh rosemary leaves

Directions for the Pastry:

1. To make the pastry: Sift the flour into a large bowl, add the shortening, butter, cut with pastry cutter.
2. Once crumbles form, transfer dough to a work surface, create a well, and slowly pour in the ice water, a little at a time.
3. Continue folding, cutting and adding ice water until dough forms.
4. Knead in the seasoning and fresh rosemary for only 3-4 minutes. Do not overwork. Little dots of unincorporated shortening and butter are necessary for lightness. If the dough feels warm or soft, cool in the fridge or freezer for a few minutes.
5. Divide the dough into two balls. Wrap each in plastic wrap and keep cool in the fridge before making the tart.

Directions for the Tart:

1. Preheat oven to 400°F. Lay a sheet of parchment paper on a baking sheet.
2. Press one dough ball into a rectangle about one-half inch thick.
3. Drizzle with olive oil and scatter with tomatoes, onions, black beans and fresh rosemary. Brush the top with remaining olive oil.
4. Bake for 25-35 minutes, until golden. Serves 3 or 4 per tart.